Recipe courtesy of Tyler Florence, it got really great reviews and I've never used coconut milk to cook Indian food before, so I thought I'd give it a shot.

I didn't follow the recipe exactly but it came out amazing.

  • I halved the recipe
  • used butter in place of Ghee
  • subbed the dried red peppers with 1 fresh long green pepper and a pinch of red pepper flakes
It's not as big of a production as the recipe makes it out to be, the key is to do your preparation beforehand. Wash and chop all your veggies and chicken, and just keep it on your cutting board, ready to drop in the pot. It will make the cooking process a lot less frenzied.
The curry (served with white rice) was so fresh from the cilantro, lemon and mint garnishes, and so rich from the coconut milk. The second night we had leftovers which I found to be 10x better, I guess Indian food needs that time for the flavors to really marry into each other? I made a quick run to Shoprite because I know they sell Naan in their bakery. All I had to do was heat it up in a skillet, and it gets puffed up and crispy. JUST LIKE THAT! (Giada, anyone?)


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